SALTY PEANUT BUTTER COOKIES Prep: 10 minutes; Cook: 10 minutes; Servings: 12 1 cup peanut butter 1 large egg, lightly beaten 1 t sp. coarse sea salt, for 1 cup sugar sprinkling 1 tsp. vanilla extract Preheat oven to 350°F. With a mixer or by hand, whisk together egg, sugar, and vanilla until light and fluffy. Add peanut butter until well mixed. Place tablespoon-sized scoops of peanut butter mixture 1 inch apart onto ungreased baking sheets. Flatten scoops with the tines of a fork, making a crisscross pattern. Sprinkle coarse salt on top. Bake until golden, about 10 to 12 minutes. Let cool 2 to 3 minutes, then transfer cookies to racks to finish cooling. Per serving: 196 calories; 11 g fat (2.4 g saturated fat); 1.3 g fiber; 21 g total carbs; 6 g protein.
LAVENDER PEACHES AND CREAM Prep: 5 minutes; Servings: 1 1 large peach, sliced 2 Tbsp. heavy whipping cream
1 Tbsp. sugar 1 tsp. lavender buds 1 Tbsp. pistachios
Place peach slices in a dish. Drizzle with heavy cream. Sprinkle sugar, lavender, and pistachios on top. Serve. Per serving: 277 calories; 14 g fat (7 g saturated fat); 2.7 g fiber; 38 g total carbs; 4 g protein.
S’MORES PIE (Page 15) Prep: 15 minutes; Chill: 3 hours; Servings: 8 6-oz. pre-made graham 2 3.5-oz. boxes instant cracker crust chocolate pudding mix 13 oz. marshmallow creme 2 cups whole milk 1 cup chocolate chips In medium bowl, beat pudding mixes and milk until smooth (pudding will be thick). Add chocolate chips. Evenly spread pudding on top of crust. Refrigerate 3 hours or until firm. Using a piping bag or a large spatula, layer marshmallow creme on top of pudding, all the way to the edges of the crust. With a small kitchen torch, carefully toast the marshmallow topping. Serve cold. Per serving: 492 calories; 14 g fat (7 g saturated fat); 2 g fiber; 88 g total carbs; 5.5 g protein.
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OHIO COOPERATIVE LIVING • APRIL 2018